Greek Hummus With 5 Variations

Name: Greek Hummus With 5 Variations
Prep time: 15 min
Total time: 15 min
Yield: 2 cups
Ingredients: 1 (19 ounce) can chickpeas, drained and rinsed 540 mL; 1/3 cup tahini; 3 tablespoons lemon juice; 3 tablespoons water; 1 tablespoon olive oil; 3/4 teaspoon ground cumin; 1/4 teaspoon salt; 2 garlic cloves, minced

Submitted by Olha7397

"Tasty Hummus with 5 variations. Some of the recipes are without the tahini and cummin."

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Ready In:: 15mins
Ingredients:: 8
Yields:: 2 cups

ingredients

1 (19 ounce) can chickpeas, drained and rinsed 540 mL
¹⁄₃ cup tahini
3 tablespoons lemon juice
3 tablespoons water
1 tablespoon olive oil
³⁄₄ teaspoon ground cumin
¹⁄₄ teaspoon salt
2 garlic cloves, minced

directions

In food processor, puree together chick peas, tahini, lemon juice, water, oil, cumin and salt until smooth; transfer to bowl.
Stir in garlic, (Hummus can be covered and refrigerated for up to 3 days.) Makes 2 cups.
VARIATIONS:.
HERBED HUMMUS: Omit tahini and cumin. Stir in 1/4 cup chopped fresh parsley, 2 green onions, chopped, and 1 teaspoons dried oregano.
CREAMY HUMMUS: Omit tahini and cumin. Stir in 1/4 cup herbed cream cheese, softened.
BLACK OLIVE HUMMUS: Stir in 1/4 cup chopped oil-cured black olives.
SUN DRIED TOMATO HUMMUS: Omit tahini, cumin and salt. Substitute sun dried tomato oil for olive oil and stir in 1/4 cup chopped drained oil packed sun dried tomatoes.
ROASTED RED PEPPER HUMMUS: Omit tahini and cumin. Blend in 1/4 cup chopped roasted red peppers.
Canadian Living Cooks Step by Step Daphna Rabinovitch.

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Reviews

This was really good, the best hummus I've made yet. I modified it a bit: 1) Doubled recipe 2) Used 36 oz of homemade garbanzo/chickpeas, drained and rinsed well 3) Increased the lemon juice by 1 Tbsp (2 Tbsp in total) 4) Increased salt by a pinch I can't wait to try the other versions. Thanks for sharing!

mark4267
This was just excellent -- my new favorite hummus recipe! A classicly yummy hummus with a great texture and the perfect blend of flavors. I added a bit more lemon juice and a lot more salt, since I used home-made garbanzos that hadn't been seasoned at all. I prepared half the batch of garbanzos using recipe #24412, and we liked the flavor and texture of this version much more.

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